Irresistible Lemon Blueberry Cake with 3 Secret Tips
A moist and tangy lemon blueberry cake with a tender crumb and fresh blueberry bursts.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup milk
- 1 tbsp lemon zest
- 1/4 cup lemon juice
- 1 cup fresh blueberries
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan.
- Whisk flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until light. Add eggs one at a time.
- Mix in lemon zest and juice. Alternate adding flour mixture and milk.
- Fold in blueberries. Pour batter into prepared pan.
- Bake 40-45 minutes until a toothpick comes out clean.
- Cool for 15 minutes before serving.
Notes
- Use room-temperature ingredients.
- Toss blueberries in flour to prevent sinking.
- Adjust sugar if berries are very sweet.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 65mg